Equipment
Ingredients
Method
Cupcake
- Preheat the oven to 170°C and line your cupcakes tray with 12 cupcake liners.
- In a large bowl, whisk together the yogurt, pistachio spread, syrup or honey, melted butter, sugar, buttermilk, vanilla, crushed pistachio and lemon juice until the mixture is smooth and creamy.
- In another bowl, sift together the flour, baking powder, and baking soda.
- Gently fold dry ingredients into the wet ingredients until just combined. (do not over mix).
- Transfer batter into a piping bag. (optional)
- Divide the batter evenly into the liners, and bake for 20 minutes, until a skewer inserted into the center comes out clean.
- Let them cool completely before adding the frosting.
Frosting
- Beat the butter and pistachio spread together until fluffy, and creamy.
- Sift in the icing sugar and mix until the frosting is light and fluffy.
- Transfer the frosting to a piping bag and set it aside.
- Once the cupcakes are cool, pipe the frosting generously on top of each cupcake.
- Finish with a sprinkle of your choice or crushed pistachio.